Beef Stew

Ever since I can remember a form of beef stew has always been a staple in my house. There are many variations and recipes but most all use the same 4 major ingredients. Beef, Carrots, Celery and onion . A thin version makes a mean soupy style, or add in a quick slury to thicken it up, and add over mashed potatoes or over noodles to make beef and noodles ( my kids say adding the noodles is a must . Regardless of your preference this is about as basic as they come with a heavenly flavor!

Yes, you can buy pre-cut stew meat, or you can find a roast meat that is on sale, and hone your knife skills and cut the meat to the size of your liking .

3 pounds Beef (roast style) cut and cubed into stew size pieces)
2 tbsp  oil
2 c water
1 tbsp Worcestershire sauce
2 clove garlic, peeled and diced
1 onion, chopped  
2 bay leaves
slat and pepper
1 tsp sugar
dash paprika
3 large carrots, sliced (rough chop)
3 stalks celery, chopped


In a deep pan heat the oil, add the Onion, Garlic and Meat. Brown meat (approx. 5 to 7 minutes)

Add in remaining ingredients and simmer for approx. two to two and a half hours, remove the bay leaves.

To thicken:

In a separate bowl mix ¼ cup milk and 2 tbsp cornstarch until not lumpy. Add to the stew and stir.